Friday, 18 May 2012

Chicken with Red Wine Sauce

Brown Sauce Ingredients
1 lb. beef shank          1 oz. olive oil
1 small onion             1/2 oz. tomatoe paste
1 carrot                      1 Tbsp. Thyme
2 stalks celery            1 cup red wine
1 bay leaf                   4 cups water
2 cloves garlic            1 tbsp. cornstarch

Directions for Sauce
Caramelize the meat until almost black on both sides with the vegetables. Add tomatoe paste, water, wine, bay leaf, thyme, and garlic. Bring to a boil and then simmer for about 4 hrs till the meat is tender. Strain and reserve the juices in pan. Discard remains or use them in a soup if so desired. Mix cornstarch with same amount of water and add to juices. Bring to a boil and then simmer till desired consistency is reached, stirring constantly.

Meat and Vegetables

1 chicken cut in pieces          4 cloves garlic
4 oz. mushrooms                   1 tbsp. thyme
1 sm onion                            salt and pepper
4 slices bacon

Cook chicken in oven at 350 degrees till fully cooked.  In a frying pan add sliced bacon, sliced mushrooms and sliced onions. Fry till bacon reached desired consistency.  Deglaze the frying pan with a bit of the brown sauce.

Plate the chicken and top with bacon, mushrooms and onions then dress with wine sauce.

No comments:

Post a Comment

Your comments are always appreciated.